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2011 - 20193
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Author: SWATHI, B × Start date: 1986 ×
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    ThesisItemOpen Access
    CLINICAL STUDIES ON STRING OF PEARLS PLATING AND POSITIVE PROFILE END THREADED INTRAMEDULLARY PINNING FOR LONG BONE DISTAL THIRD DIAPHYSEAL FRACTURES IN DOGS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-09) SWATHI, B; RAGHUNATH, M(MAJOR); SREENU, MAKKENA; SRINIVAS, MANDA
    The present study was conducted on eighteen clinical cases with long bone distal third diaphyseal fractures in dogs to study the use of two internal fixation techniques namely String of Pearls plating and Positive Profile, End Threaded, Self tapping, Intramedullary pinning including postoperative fracture healing and implant related complications pertaining to these techniques. History, signalment, clinical evaluation, haematological, biochemical and radiographic evaluation and clinical outcome were recorded in all the cases. The animals were randomly divided into 2 groups. In Group I (n=8), the fractures were stabilized by String of Pearls plating and in Group II (n=10), the fractures were stabilized by Positive, Profile, End Threaded, Self-tapping, intramedullary pinning. In group I, the toe and paw touching on the ground was observed as early as 2nd to 5th postoperative day in majority of the dogs and normal limb usage by 10th postoperative day. In group II, the toe and paw touching on the ground was observed as early as 2nd to 5th postoperative day in majority of the dogs and normal limb usage by 15th postoperative day. In group I, there were no implant related complications but dogs 3, 6 and 8 showed non union of fractures where as in Group II, the only implant related complication was of dog 7, which showed proximal migration of implant observed on 90th post operative day radiograph but with satisfactory clinical outcome. In Group I, 90th post operative radiographs of dogs 1, 2, 4, 5 and 7 showed completion of fracture healing with minimal callus at fracture site and with no evidence of fracture line. In Group II, the 90th postoperative day radiographs of all the dogs revealed evidence of bridging callus formation, absence of fracture line, cortical and medullary continuity of the fracture site. Based on weight bearing patterns and radiographic evaluation of fracture healing the clinical outcome was excellent in five cases, satisfactory in one case and poor in two cases of group I and in group II, the clinical outcome was excellent in seven cases, good in one case and satisfactory in two cases. String of Pearls plating has no implant related complications and PPETST intramedullary pinning had less implant related complications with no adverse effects on fracture healing.
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    ThesisItemOpen Access
    AMELIORATION OF HEAT STRESS INDUCED OXIDATIVE DISTURBANCES BY HERBAL ANTIOXIDANTS IN BROILER CHICKEN
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2011-04) SWATHI, B; Gupta, P.S.P(MAJOR); Nagalaxmi, D; Rajasekhar Reddy, A; RaJu, M.V.L.N
    ABSTRACT: A study was petformed to evaluate the antioxidative potential of herbals Tulsi (Ocimum sanctum) and Turmeric (Curcuma longa) in combating heat stress with two batches of broiler chicks in hot summer months. Each batch consisted of a total of 108 one day OM Vencobb broiler chicks which were grouped and offered 9 types of dietary regimens wtth variable concentrations and combinations of antioxidants. A group of 12 chicks was raised separately in stress free environment on basal diet without any antioxidant supplementation as control. Body weights and feed intake were measured at weekly intentab. The blood samples were colleded at 4" and 6" wk of age and haernatological estimations (RBC, WBC, Hb. & PCV) were carried out within 2 hrs of collection. While serum samples were preserved at -20°C until utilized for estimation of protein profiles (TP, albumen, globulin concentrations and A:G ratios), serum cortisol concentrations, humoral and cell mediated immune responses. Plasma samples were prepared by centrifugation, stored and utilized for analysis of enzymatic and non enzymatic antioxidant concentration. At the end of trail, breast and meat samples were procured by excision of sacrificed birds for studying organoleptic properties and lipid peroxidation. Histopathological studies of liver, bursa, brain and spleen were conducted to observe the tissue changes at the end of the experiment. The performance parameters (Body weights and feed efficiency), haernatologoical parameters (RBC, Hb. PCV and WBC), enzymatic (GSH-PX, Catalase and SOD), non enzymatic (Reducedglutathione) antioxidant concentrations, immunological indices (HI titers and CMI responses) were signifiintly low (PsO.01) in heat stressed birds compared to control and antioxidant supplemented groups. However, WBC count, serum cortisol concentrations, serum ALP and ALT activities were significantly (PS0.01) higher in heat stressed birds compared to control group. Histopathological study evidenced degenerative changes and pathological lesions in tissues collected from heat 8tmssed birds, While no lesions of pathological importance were observed with the tissues d control group. Sensory chamderistics of breast meat samples from heat stressed birds scored low on 5 point hedonic scale (3.42 for colour, 3.12 for texture, 3.42 for juiciness, 3.22 for tlavour and 3.14 for overall acceptability) compared to higher scores recorded for meat samples of control group. Dietary supplementation with herbals Tulsi and Turmeric was proved beneficial in terms of broiler performance, haematological, serological values. immunological indims and antioxidant status. Their inclusion also contributed to low levels of serum cortisol and improved sensory characteristics and reduced lipoperoxidative damage of broiler meat. Of the two herbals employed for the study. Turmeric had contributed to hgher body weights (1629.17 g and 1627.50 g with 0.2% and 0.4% level of inclusions, respectively), which were comparable with the weights achieved by supplementing the diet either with vitamin E alone (1637.52 g) and its combination with Selenium (1656.67 g) end control group (1684.17 g) at the end of 6'" week, Feed efficiency though low in the initial stages, an accelerated trend was noticed from 4m wk onwards wrth Turmeric supplementation. And even sensory attributes showed higher sensory scores with Turmeric supplementation at either of the dose. While, Tulsi, contributed to significantly (Ps0.01) higher concentration of enzymatic and non enzymatic antioxidants, blood and serum variables, and immunological indices at either of the dose supplemented. Herbals at higher concentration (Ocimum at 0.5% and Turmeric at 0.4%) had shown improved antioxidant -8. However, the two herbals when given in combination at different doses could not yield any additive effect. The benefdal results obtained with the supplementation of herbals at different doses were however remained low when compared to the values obtained with the diets inclusive of vitamin E alone, or its combination with Se and control group. But, considering the cost of these synthetic antioxidants vitamin E and Se and maintaining the birds in stress free environment, the herbals employed Tulsi and Turmeric in this study may be suggested as natural and economical alternatives in amelioration of heat stress and achieving higher performance
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    ThesisItemOpen Access
    INFLUENCE OF SALT SUBSTITUTION ON QUALITY CHARACTERISTICS OF CHICKEN MEAT PRODUCTS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2018-05) SWATHI, B; NAGA MALLIKA, E(Major); VIJAY BASKAR REDDY, G; Srinivasa rao, T
    ABSTRACT: The main objectives of the present study was to standardize the procedure for preparation of low salt chicken meat nuggets and chicken meat curry and to optimize the levels of different salt replacers and flavour enhancers in the above products, The physicochemical and microbiological quality characteristics of the developed low salt meat products were studied and also the shelf life of the finished products was studied at refrigerated (4±1 o C) storage. Among different herbal spices oregano and ajwain were utilized at 0.5 per cent level along with 0.7 per cent potassium chloride to replace the sodium chloride portion during preparation of nuggets and curry. Among seven herbal spices oregano and ajwain were selected for further studies. Nuggets and curry were prepared by replacing sodium chloride content using potassium chloride with oregano or ajwain along with potassium chloride with 0.5% ajwain and 0.6% oregano and ajwain thus producing T1, T2, T3 formulations along with control (C), in case of nuggets and CC, CT1, CT2, CT3 in case of curry. The mean percent cooking yield of all the treatments was significantly (P<0.05) lower than the control. The emulsion stability of the treatment with potassium chloride incorporation differed non-significantly (P<0.05) from control and the formulation without salt and potassium chloride recorded significantly (P<0.05) lower emulsion stability than all the other formulations. The mean pH values, 2-Thio-barbituric acid Values and Peroxide values of all treatments of chicken meat nuggets and chicken meat curry were significantly (P<0.05) lower when compared to control. Total plate counts, psychrophilic counts and yeast and moulds count were non-significant (P<0.05) different from control. Sensory quality of treatment formulation of both chicken meat nuggets and chicken meat curry were non-significantly (P<0.05) different from control except flavour. All physico-chemical, microbiological parameters exhibited an increasing trend in this values with increasing storage. Lipid oxidation and microbiological counts increased significantly (P<0.05) with increasing storage period. Whereas the sensory quality had significantly (P<0.05) decreased.